Round Two of Daisy’s Yellow Rice, this time with restaurant owner Janet Smith. Also pictured are Sheryl Lilly and Janet’s daughter Taneesha, who cooked the beans to accompany. I demonstrated how to make the achiote oil (we used frozen sofrito) and the Yellow Rice, and of course everyone got to sample.
I’m not used to being in the “working” kitchen of a restaurant, even a small one such as the Squeeze. I wasn’t too intimidated, just that it’s another woman’s kitchen, so I had to show proper respect!